Spinach, Heirloom Tomato and Crumbled Tofu Salad with Roasted Garlic Dressing
This Spinach, Heirloom Tomato and Crumbled Tofu Salad served with a liquid gold like Roasted Garlic Dressing is healthy, flavorful and high in necessary irons and protein.
Servings: 2 Portions
Equipment
- Oven
Ingredients
For the dressing
- 2 Garlic whole heads of
- 3 tablespoons Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 Lemon Juice of
- 1/2 tsp Lemon zest
- 1 tsp Honey
- 1 teaspoon Rosemary dried
- Salt and Pepper to taste
For the Salad
- 2 Packed Spinach Baby cups
- 1/2 cup Heirloom Tomatoes quartered
- 3/4 cup Tofu cubes
- 2 tbsp Dressing
Instructions
- Slice the top of each head of garlic, and peel off just the extra skin. Keep the garlic pod intact. Place garlic pods on a piece of foil, drizzle with olive oil and wrap tightly. Roast in a 200 degree celsius oven for 40-45 mins.
- To make the dressing, squeeze out the roasted garlic (by now the garlic should be like a paste) in a blender. Add olive oil, vinegar, lemon juice, lemon zest, honey, rosemary, salt and pepper. Blend everything on high for 2 minutes till the garlic is sufficiently minced and the dressing emulsifies.
- Crumble the tofu cubes till they resemble crumbled cheese.
- To assemble the salad, add baby spinach, heirloom tomatoes and crumbled tofu in a bowl and drizzle with dressing. Adjust the amount of dressing as per taste, but personally, I don't like to drown my salad in dressing. Serve immediately.
- If preparing for later, assemble everything and place in the fridge. Add the dressing just before serving or the salad will get soggy.
Notes
This recipe makes extra dressing, which can be stored in an airtight container in the fridge for up to a week.
Nutrition
Calories: 588kcal | Carbohydrates: 72g | Protein: 20g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 119mg | Potassium: 163mg | Fiber: 7g | Sugar: 16g | Vitamin A: 404IU | Vitamin C: 51mg | Calcium: 179mg | Iron: 5mg